Potato Soup With Parsley Pesto |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 6 |
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A warm soup for cold days! The soup freezes well. The pesto stores for up to a week in the fridge covered with a layer of oil. Ingredients:
50 g butter |
900 g potatoes, chopped |
1 large onion, chopped |
850 ml vegetable stock |
225 ml milk or 225 ml half-and-half |
1/2 cup fresh parsley leaves, chopped |
25 g fresh castelli cheese or 25 g parmesan cheese, grated |
25 g pine nuts |
2 crushed garlic cloves |
100 ml extra virgin olive oil |
Directions:
1. Soup:.
2. Melt the butter in a heavy saucepan and add the potatoes and onion tossing until well coated. Cover and sweat on a gentle heat for 10 minutes Pour in stock and cook for 15 - 20 minutes until the veg is soft.
3. When ready liquidise soup until smooth add the milk and season if needed. Serve drizzled with the parsley pesto.
4. Pesto:.
5. Whiz everything apart from the oil until smooth, slowly add the oil, stirring well.
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